• Traditional Mexican Wedding Cookies

    by  • December 17, 2013 • Food & Recipes • 4 Comments

    Traditional Mexican Wedding Cookies | ringfingertanline.com

    Recently, I was informed that Mexican Wedding Cookies aren’t really a “thing” here in New York. CLEARLY, I was outraged at this discovery because as far as I’m concerned, theses buttery, melty hunks of holiday joy should be a staple in every home. Just like chocolate covered bacon.

    Then I found out that Mexican Wedding Cookies also masquerade as Russian Tea Cakes, Italian Wedding Cookies, and whatever “Butterballs” are. Different from the turkeys, allegedly.

    So it seems my information was wrong, and these cookies are (rightfully) a “thing” everywhere. And are also very international. Which is good, because I like a well cultured cookie.

    Traditional Mexican Wedding Cookies | ringfingertanline.com

    In any case, these guys are a “thing” for good reason. They may not be the prettiest cookie in the jar, but they are one of the most highly sought after once you’ve tasted them.

    You should trust me on this.

    I’ve tasted a lot of cookies.

    Traditional Mexican Wedding Cookies | ringfingertanline.com

    Usually, I love to add interesting twists to traditional cookie recipes, but I just can’t bring myself to do it with these. I’m too emotionally attached to the original, and have no desire to screw with perfection.

    I mean, come on. They’re just so naturally flawless already. They’re like the Beyoncé of Christmas cookies.

    You don’t add lemon zest to Beyoncé.

    Traditional Mexican Wedding Cookies | ringfingertanline.com

    This recipe is sure to become a family (or single person eating cookies alone) favorite. Perfect for feeding grandchildren, drunk people, in-laws, strangers, co-workers, Santa Claus, and/or yourself. Just make sure to supplement with a glass of milk or steaming hot chocolate!

    Traditional Mexican Wedding Cookies | ringfingertanline.com

    Traditional Mexican Wedding Cookies, from food.com


    1 cup butter, softened
    1/2 cup powdered sugar
    1 teaspoon vanilla
    2 1/4 cups sifted flour
    1/4 teaspoon salt
    3/4 cup chopped walnuts
    powdered sugar (for rolling baked cookies in)


    Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
    Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
    Chill dough if it seems too soft.
    Form dough into 1 1/4″ balls and place onto parchment-lined or ungreased baking sheets.
    Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
    Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.


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    I'm a 25-year-old ex-wife who spends most of her time cooking and chasing silly men around.

    4 Responses to Traditional Mexican Wedding Cookies

    1. Meg
      December 18, 2013 at 3:07 pm

      These cookies are truly amazing — I can testify to their awesomeness! And the fact that powdered sugar gets everywhere while you’re chowing down just adds to their appeal. You know, like funnel cake. A badge of honor!

    2. Mary
      December 18, 2013 at 5:17 pm

      I make these same cookies at Christmas using pecans and mini chocolate chips!

    3. January 7, 2014 at 4:28 am

      Oh I love these! I’ve been looking for a good recipe for mexican wedding cookies for a while now, and this one seems pretty good as it refers to being the “traditional” one – gotta try making these cookies soon. Thanks for sharing – and I really like your style of writing … “you don’t add lemon zest to Beyonce” made me laugh pretty hard 😀

    4. Jesenia
      January 20, 2014 at 11:33 am

      Love these cookies!!! the buttery texture and the powdered sugar on them is the icing on the cookie. haha :) Mexican Wedding Cookies…? I’m mexican-american and I’ve never heard of these cookies being called by that name. We actually call them Polvorones. Growing up in San Diego and not far from the mexican border I can remember crossing over the Mexico border with my parents on the weekends and specifically going to the bakeries and bringing back bags of sweet bread and for us kids cookies. They were wonderful to eat with loads of powdered sugar. awww those were the days. Thanks for bringing back those memories with your lovely recipe. I’m definitely making these… THX! :) Love your blog by the way.

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